Instructions
1. Line a 9 × 9 forecourt visage with diploma paper that covers the sides of the visage.
2. Place the white chocolate chips and candied condensed milk in a large coliseum and microwave oven for one nanosecond. Stir well to combine and allow the heat to melt the chocolatechips.However, microwave oven for another 30 seconds or so, until the chocolate is fully smooth, If demanded.
3. Stir in the vanilla excerpt, dried cranberries and swab, also snappily transfer the admixture to the lined visage and spread unevenly.
4. Top the fudge with some foamy sugar sprinkles, if you ’d like to include them, and press them down into the top of the fudge.
5. Let the fudge cool fully to room temperature before cutting into places. You could also chill it until it’s cool.
6. Cut the fudge and store in an air tight vessel. Fudge can be stored at either room temperature or the fridge.